Quick & Easy Rustic Ratatouille Recipe

My boys absolutely love everything Disney. Lately, they’re obsessed with the super cute movie about a rat who can cook, because, as we know, anyone can cook. Even a rat. Since we’ve been watching the movie virtually on repeat (MAKE IT STOP!), I thought it would be fun to try my hand at making some ratatouille for dinner here. Jump right to the Quick & Easy Rustic Ratatouille Recipe.

Quick & Easy Rustic Ratatouille Recipe

Thankfully, the traditional recipe doesn’t require a mandolin to make those perfect circles, nor do you need parchment paper to bake it to perfection.

Ratatouille is a very simple vegetable dish consisting of onions, zucchini, tomatoes, eggplant, and peppers, fried and stewed in oil. It’s sometimes served cold, which is good because it’s hot here in Texas. The problem that I ran into was that there seems to be a great debate about how to make this traditional rustic dish the right way.

Now, I’m not a big fan of rules, and since there are SO many different recipes floating around out there for ratatouille it’s hard to decide which to follow. So I decided to just wing it and create my own dish. After all, we know what components we need to make it work, right?

And it turned out to be absolutely DELISH (I love hearty casseroles this time of year, and since all the veggies are at their peak…I couldn’t resist)!

My ratatouille turned out absolutely delicious so I’m sharing the recipe y’all…I know that the traditional ingredients are tomatoes, onion, zucchini, garlic and eggplant. But what’s a recipe if you can’t play with it a little?

Rustic Ratatouille Recipe

September 3, 2009

by Brea

Category Recipes

Ingredients

• 1 eggplant, salted and cubed
• 1 large zucchini, sliced into disks (1/4-1/2 inch)
• 1 medium yellow squash, sliced into disks (1/4-1/2 inch)
• 8 oz sliced mushrooms
• 1 onion, quartered and sliced thin
• 1 bell pepper, chopped
• 5-7 cloves garlic, chopped
• 1 large (16 oz) can diced tomatoes
• Olive Oil (as much or as little as you like…I recommend at least 3-4 tbsp)
• 1-2 leaves dried basil
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf thyme
• 2 tablespoons chopped fresh flat leaf parsley
• ½ teaspoon freshly ground black pepper
• 1 tsp-tbsp cooking sherry1 eggplant, salted and cubed
• 1 large zucchini, sliced into disks (1/4-1/2 inch)
• 1 medium yellow squash, sliced into disks (1/4-1/2 inch)
• 8 oz sliced mushrooms
• 1 onion, quartered and sliced thin
• 1 bell pepper, chopped
• 5-7 cloves garlic, chopped
• 1 large (16 oz) can diced tomatoes
• Olive Oil (as much or as little as you like…I recommend at least 3-4 tbsp)
• 1-2 leaves dried basil
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf thyme
• 2 tablespoons chopped fresh flat leaf parsley
• ½ teaspoon freshly ground black pepper
• 1 tsp-tbsp cooking sherry

Instructions

• Preheat your oven to 300 degrees. Heat a large skillet over medium-high heat and lightly oil an 8 1/2 x 11 baking dish. Add some olive oil, 1/3 of the garlic and all the chopped veggies, except the eggplant, zucchini and squash. Saute until lightly browned, then set aside.
• Add more olive oil, 1/3 of the garlic and the remaining veggies to the skillet and saute until lightly browned. Remove from heat. Deglaze the pan with the cooking sherry, saute the remaining garlic for 1-2 minutes, then add the tomatoes, and seasonings.
• Bring the sauce to bubbling and remove from heat. Now you’re ready to assemble: put down a layer of the tomato mix, followed by a layer of each of both vegetable mixes. Repeat.
• Put your masterpiece in the oven for 45 minutes, or until tender (pierce a few of the veggies with a fork). Serve hot, room temperature or cold (it’s delicious any way you want to have it!) accompanied by crusty bread and a big green salad!

Tags

diet,

EAT THIS,

Eggplant,

Garlic,

paleo,

Ratatouille,

Recipes,

trim healthy mama,

trim healthy mama recipe,

trim healthy mama recipes,

trimhealthymama,

Vegan,

Zucchini

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 Ratatouille is a fabulous way to stretch your grocery budget, too-especially if you have a garden. You can easily use canned, preserved, or even frozen veggies to make this stew.

I love the leftovers over a bed of healthy grains like quinoa or Kamut, which has a wonderful nutty flavor and is easy on your blood sugar. In fact, this is a great recipe for an “E” meal on the Trim Healthy Mama Plan!

If Ratatouille isn’t for you I also have 16 Yummy Paleo Chili Recipes.

Have you tried ratatouille before?

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